Crunchies

Ingredients

• 1 T syrup
  
• 113g margarine
• 2 T water
  
• 1 level t bi-carb
• 2 cups oats
• 1 cup sugar
• 1 cup flour
• 1 cup coconut
• pinch salt
  

Instructions

• Mix dry ingredients except bi-carb.
• Melt syrup, margarine & water, but do not boil.
• Mix in bi-carb and add to dry ingredients.
• Mix well.
• Press into pan and bake at 150 degrees C for 10-15 mins.
  

T = tablespoon, i.e. 15ml. t = teaspoon, i.e. 5ml. A level teaspoon would be 2.5ml or so, I suppose. The syrup is golden syrup, like Tate & Lyles.

Crunchies are kind of like a baked flapjack. I used to get a biscuit tin of these to take with me to university each term. I'd try to save them for when I was running low on money, but they usually didn't last that long.

The baking time makes quite a difference. They'll always be soft and moist when they come out of the oven. This is your chance to cut them up into squares, while they're still in the pan and soft. Leave them to cool and harden before turning them out. Depending on how long you baked them for, they'll either firm up into soft ones, harder, chewy ones or even crisp, biscuity ones.